Table-syrup.



VICENTE M; BACA, OF DENVER, COLORADO.

TABLE-SYRUP...

NO. 831,4:03. Patented Sept. 18, 1906.

Specification of Letters Patent. Application filed January 8, 1906. Serial No- 295,143.

boiled for four hours, more or less. At the end of this operation the celery as a solid substance practically disappears and the vegetable juices and extractive flavors of the celery are all absorbed by and incorporate with the syrup and the latter is reduced to a saturated and stable syrup. The pure liquid is then strained off and allowed to cool and is bottled or put up in cans for use.

The product thus formed is a delicious article for table use,

To 01H, whom it may concern:

Be it known that I, VIcEN'rE M. BACA, a citizen of the United States, residing at Denver, in the county of Denver and State of Colorado, have invented a new and useful Food Compound, of which the following is a specification.

My invention is in the nature of a new food compound in the form of a table-syrup designed for use on griddle-cakes and the like and it consists in a newproduct of a very palatable character and high dietic quality and one which also has a certain therapeutic value, there being no hurtful mineral ingredients and no low-grade adulterants.

In preparing my new compound I take of cane-sugar five pounds and dissolve it in two gallons, more or less, of pure water or a sufficient quantity to make when boiled down a saturated and permanent syrup. Into this solution I place several clusters or bunches of thoroughly-cleaned celery, which is preferof first-class digestive and dietetic value, and .having also the therapeutic quality of a nerve stimulant and without any deleterious or objectionable ingredient whatever.

The syrup will keep in any climate an indefinite period of time.

I claim- A new food compound consisting ofcanesugar syrup and celery incorporated substantially as described.

VICENTE M. BACA.

ably used whole, but may be chopped up, 1f desired. A larger or smaller quantity of Witnesses: celery may be used, according to the strength Enw. W. BYRN,

T. O. MCOOBKLE.

of the flavor desired. The mixture is then 

